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1. 1/2 cup chopped pecans 2. 1 tablespoon butter 3. 1-1/2 cups half-and-half cream 4. 3/4 cup packed brown sugar 5. 2 large eggs, lightly beaten 6. 1/2 cup heavy whipping cream 7. 1 teaspoon vanilla extract
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In a small skillet, toast pecans in butter for 5-6 minutes or until lightly browned. Cool.
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In a heavy saucepan, heat half-and-half to 175°; stir in the brown sugar until dissolved. Whisk a small amount of hot cream mixture into the eggs.
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Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
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Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla.
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Press plastic wrap onto the surface of the custard. Refrigerate for several hours or overnight. Stir in toasted pecans.
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Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions.
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Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.
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1. 1/2 cup: 269 calories 2. 17g fat 3. 90mg cholesterol 4. 62mg sodium 5. 23g carbohydrate 6. 4g protein
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